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Isolation and Studying the Effect of Protein Fractions of White Cabbage (Brassica oleracea var. capitata) on Some Biochemical Parameters in Experimental Diabetic Rats

Author Affiliations

  • 1 Department of Chemistry, College of Science, Mosul University, Mosul, IRAQ

Int. Res. J. Medical Sci., Volume 1, Issue (11), Pages 17-22, December,28 (2013)

Abstract

The research was an attempt to isolate and study the active protein compounds from the aqueous extract of white cabbage(Brassica oleracea var. capitata) from local market in Iraq, using different biochemical techniques. Two compounds (A and B) were isolated using gel filtration chromatography for the precipitate produced by ammonium sulphate precipitation. The results predicted that, glucose level was lowered by intraperitoneally administration of the concentrated aqueous extract and the protein compound (B) compared with oral administration. The comparative molecular weight of the isolated protein active compound (peak B), was found to be 4797.34 Dalton. The study was also included the effect of the aqueous extract and the protein compound (B) in four doses (50, 75, 100 and 125 mg/kg body weight) on certain blood constituents in normal and alloxan induced diabetic rats. In normal rats, the blood glucose level was significantly lowered by crude aqueous extract and the protein compound in a dose (75 mg/kg body weight) compared with control group. In addition, the protein compound in a same dose showed a significant decrease in serum cholesterol and total lipids level. In diabetic rats, the protein compound in a dose of (75mg/kg body weight) showed a significant decrease in serum glucose, cholesterol and total lipids levels.

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